If sourdough feels overwhelming or complicated, you’re not alone—but here’s the good news: it doesn’t have to be! I’m so excited to walk you through the process and show you just how simple and rewarding sourdough baking can be.
This blog is your down-to-earth guide to understanding sourdough, with easy explanations and a no-fuss recipe that will have you baking beautiful bread in no time. Whether you’re just getting started or want a refresher, you’ll find everything you need to feel confident, capable, and excited to bake for your family.
Let’s Start with the Basics: Sourdough Terminology
Sourdough Starter
This is the heart of every sourdough recipe—a fermented mixture of flour and water that becomes alive with natural yeast. A healthy starter should be bubbly and doubled in size when it’s ready to use.
Feeding
Feeding your starter is how you keep it active and growing. Simply remove about half of your starter (this is called the “discard”), then mix in equal parts flour and water until it resembles pancake batter. Let it rise—this is called bulk fermentation.
Sourdough Discard
This is the portion you remove before feeding your starter. While some throw it out, I like to dehydrate and grind it for storage or to share with others. You can also use it in many delicious discard recipes, or even re-feed it to create a new starter!
Bulk Fermentation
After feeding, your starter needs time to rise. The duration depends on how active your starter is. When I first began, it took about 6 hours for my starter to double and become bubbly—now, it’s ready in 2–3 hours.
Hooch
If your starter hasn’t been fed in a while, you might see a dark liquid on top. That’s hooch—a sign your starter is hungry. It’s safe to stir it back in, but I usually pour some off and give the starter a good feed. Regular feedings help avoid hooch altogether.
Sourdough Danger Signs
Keep an eye out for mold (fuzzy, hairy growths) or pink/orange discoloration. These are signs of harmful bacteria, and unfortunately, once this happens, the starter can’t be saved. Regular feeding (at least once a week) and proper storage can prevent this.
Covering Your Starter
During fermentation, your starter needs to breathe. I cover mine with a tea towel and secure it with a rubber band—simple, free, and effective. There are also cute fabric lids you can use like these. If you’re storing your starter in the fridge, use a screw-top lid but leave it slightly loose to let gases escape.
Storing Your Sourdough Starter
Daily feeding isn’t always practical, so I refrigerate my starter. When I’m ready to bake, I take it out the night before and give it a feed, then feed it again in the morning. My rhythm is pulling it out Sunday night and baking Monday. To store it, feed as usual, cover with a vented lid, and refrigerate until needed.
Keeping It Simple: Your Sourdough Journey Starts Here
Some recipes get complicated with terms like “stretch and folds”—not here! I’ve simplified everything to make your experience enjoyable and stress-free.
Step 1: Start with a Starter
You can buy a dried starter or receive some discard from a friend. If you’re starting from dried, feed it twice a day with flour and water until it becomes bubbly and doubles in size—usually within 2–3 days. Here’s a dried starter I recommend.
Step 2: Feed Your Starter
As mentioned, discard half and feed the remaining starter with equal parts flour and water. Adjust slightly until you achieve a smooth, pancake-batter consistency.
Pro Tip:
Use a kitchen scale for precise measurements in grams. This makes all the difference in consistent results. Here’s a scale I love.
Step 3: Bulk Fermentation
Let your fed starter rise until doubled. You can wrap a rubber band around the jar at the starting level to track its growth. The ideal room temperature for bulk fermentation is between 72–78°F (22–26°C).
Once your starter is bubbly and peaked—it’s baking time!
With this simple, no-fuss guide, you’re well on your way to mastering the art of sourdough. Remember, every great loaf starts with patience, a little science, and a lot of love.
The Rancher’s Wife Sourdough Bread
A Simple, Reliable Recipe for Everyday Bakers
The beauty of sourdough is that it’s delightfully forgiving—and this particular recipe is perfect for beginners. I lovingly named it “The Rancher’s Wife Sourdough Bread” after the original recipe I adapted from a rancher’s wife. It’s simple, approachable, and designed to fit into real life without taking over your day.
Whether you’re brand new to sourdough or just want an easy go-to recipe, this one will quickly become a favorite in your kitchen.
The Ranchers Wife’s Sourdough Bread
Ingredients
- ½ cup active sourdough starter
- 1 ¼ cups lukewarm distilled water
- 1 tbsp raw honey
- ¼ cup butter, melted
- ¼ cup olive oil
- ½ tbsp Celtic salt, (or your preferred salt)
- 4 Cups unbleached all purpose flour or freshly milled flour
Instructions
- Mix the Starter & Water
In a large mixing bowl (or stand mixer), combine the sourdough starter and lukewarm water until well mixed. - Add Fats & Sweetener
Stir in the honey, melted butter, and olive oil. - Add Salt
Mix in the salt once everything is incorporated. - Add Flour Gradually
Using a dough hook, turn your mixer to low and add flour one cup at a time. Continue mixing until a shaggy dough forms and all flour is incorporated. - Knead Until Smooth
Let the dough knead for about 10 minutes, or until it becomes smooth and stretchy (you should be able to gently pull the dough without tearing). - First Rise (Bulk Fermentation)
Transfer the dough to a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for about 3 hours—or until doubled in size. - Shape the Dough
Turn the dough out onto a lightly floured surface. Shape it to fit your bread pan by folding the ends under and smoothing the top. - Second Rise
Place the dough into a greased bread pan, cover again, and let it rise for about 2 hours—until it’s slightly domed above the pan. - Bake
Preheat your oven to 350°F (175°C). Bake for 40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. - Butter & Cool
As soon as the bread comes out of the oven, brush the top generously with butter. This keeps the crust soft and flavorful. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack—or slice warm and enjoy fresh out of the oven!
Final Thoughts
This bread is rustic, real, and rooted in tradition—but it doesn’t require expert skills or endless hours. You’ll love how simple it is to work into your routine—and how impressed your family will be when that golden, fragrant loaf comes out of the oven.
Whether you serve it with soup, make sandwiches, or enjoy it with a thick slab of butter, this bread is a heartfelt, homemade win.
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